Food Research & Development Hall
The Food Research & Development Hall hosted by VIVES and co-chaired by Flanders’ FOOD, stimulates innovation in food companies and meal providers, particularly SMEs, as well as in non-profit organizations and healthcare institutions. Its focus lies on quality of meals and meal components and the use of alternative resources in food products and more energy efficient techniques and production processes.
Process & Engagement
Food Research & Development Hall’s stakeholders include industry, healthcare, government and civil society. The living lab primarily operates through applied research projects, complemented by services for companies. The new facility acts as a physical and organizational catalyst for collaboration.
Success Story
Food Research & Development Hall is the establishment of a multidisciplinary applied research environment that combines food technology, health and sustainability, supported by a modern and visible facility with lab analysis including sensory and state of the art equipment for preparation, keeping warm and regenerating meals or meal components.
Impact & Results
FR&D Hall has generated impact through SME-focused innovation, research on alternative ingredients and data-based process optimisation. Planned expansion of facilities further strengthens its regional and European positioning.
Challenges & Lessons
Structural funding for advanced equipment and attracting specialised profiles (ICT, AI, process data experts) remain challenging, especially within public-sector constraints.
Looking Ahead
Future efforts focus on facility expansion, stronger EU-level interaction between living labs and further integration of energy and data monitoring in food processes.
Key Message
Applied research facilities can unlock SME innovation when infrastructure, expertise and collaboration come together.
